More than two years ago I removed all grains from my diet and went paleo. Soon after I embarked on the autoimmune paleo by further removing dairy, soy, eggs, corn, nightshades and most spices. I diligently followed the strict AIP for over three months. When I was ready to reintroduce an egg yolk I was faced with the dilemma on how to incorporate it to my breakfast meals. Cooking the egg yolk in a skillet didn’t appeal to me and I decided to seek other possibilities. In the past I cooked a whole egg in avocado a number of times, though I felt sorry to remove a part of avocado during the preparation process. The cool fact is that an avocado pit hole has a perfect size to accommodate the egg yolk! As for the egg white, it can be taken care of by your “tolerant” family member, if you happen to have one around!
This recipe is a great way to incorporate the egg yolk to your diet plus it is fast and easy to make: it will only take a couple of minutes of your time in the morning. You can add any spices to the avocado egg: ground ginger, turmeric, garlic and onion powder all work great. As you advance on the autoimmune protocol you can add other spices, such as cumin, coriander or any spices you can tolerate.
According to Dr. Sarah Ballantyne nutrient density is the key to regain health and vitality. Eating nutrient-depleted foods for decades does play its toll on health. For example, selenium and vitamin D deficiencies are directly linked to Hashimoto disease. There is a number of theories out there on what is primary: autoimmune disease or nutrient deficiency. For example in case of vitamin D deficiency, it is not clear whether low levels of vitamin D were the cause of the disease or the consequence of it. I tend to think that autoimmunity and nutrient deficiencies are interconnected.
Born and raised during the Soviet times, I tried avocado for the first time in my early twenties and immediately fell in love with this fruit (yes, it is technically a fruit)! It is tasty as is, in salads, smoothies and can even be added into soups! Avocado is one of the healthiest and most nutritious foods you can eat : rich in healthy fats, it will keep your blood pressure at check. It contains numerous minerals and vitamins such as vitamins B, E, folic acid and much more! Avocado is known to protect heart, prevent cancer and birth defects, it will also keep your eyes and skin healthy.
Egg yolk is also one of the most nutrient-dense foods available to humans. Cholesterol found in eggs is a building block for sex hormones and its fat content assists in absorption of fat soluble vitamins, such as A, D, E and K. Egg yolk is also a good source of vitamin B12, phosphorus, riboflavin, pantothenic acid, selenium, calcium, iron and zinc. It is important for people with vision problems as it contains carotenoids, lutein and zeaxantin – antioxidants essential for a good vision.
I prepare my “Yolkocado” at least once a week to benefit from all the nutrients it can offer!
- Preheat the oven to 390F.
- Slice each avocado in half and de-pit by hitting the seed with sharp knife and twisting it while holding the avocado in hand.
- Arrange the avocado halves in a baking dish.
- Separate the egg yolks from the whites, gently spoon the yolks into the avocado holes.
- Season each yolkocado with spices and salt.
- Place the baking dish into the oven and bake for about 10 minutes or until the yolks just begin to set in.
- Serve and enjoy!